Feeling Peachy: Our favorite spots for all things peach in ATL

Our company may have national reach, but each city team is made up of locals who know their way around the food scene. Our Atlanta team is no different. And because a major part of our culture revolves around supporting sustainable and community-focused practices, we make an effort to support local establishments inside and outside the office. So when it comes to finding delicious peachy offerings around Atlanta, we focused on local spots or restaurants that are supporting area farms like Pearson Farms. Here are a places with peach creations that captured our attention.

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Jess Legge
The Rise of Turmeric & the Anti-inflammatory Diet

Colorful foods continue to capture our attention and find their way into our pantries. We’ve seen grassy green matcha and deep purple acai take the stage, to name a couple of high-profile colorful foods. The sunny yellow of turmeric is no exception. In the foodie-sphere, it’s popularly used to create golden milk, a warm spiced milk that incorporates cinnamon, ginger and black pepper along with the earthy spice. However,  turmeric is more than a food fad. It helps our bodies battle inflammation, and the rise of the spice has stirred more conversation around the anti-inflammatory diet — a way of eating not as widely known as the gluten-free or vegan diet, but which shares overlapping qualities. Here’s what it’s all about.

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Jess Legge
3 Benefits of Eating + Buying Local Produce

People often recognize that buying local produce means supporting local farmers and their production, but there are several other reasons why shopping and eating local food is better across the board. We’re proud to partner with regional growers to incorporate fresh, seasonal produce in our lunches. And when you invest in local food products in your everyday life, you invest in yourself and your community. Here are a few ways how.

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Jess Legge
Beyond Chips & Salads: Reinventing Kale

We’re huge fans of eating your greens. One of our favorite leafy green powerhouses? You guessed it: kale. Kale has been on everyone’s radar for a while now, but there are more ways to enjoy it besides making kale chips or using it as a salad base. With the right flavor pairings, you can create a mod green dish that doesn’t taste too green.

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Jess Legge
Food Language

Talking about food is far more complex than it’s “rich” or “too garlicky.” The food dictionary is diverse and robust — far more involved than simply calling something spicy, sour or seasoned. Food needs a language that speaks to your experience through all five of your sensory details. We’ve all had the experience of tasting or smelling something that blows our mind and when asked all we can say is it’s good. Food language turns “good” into “sapid.”

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Jess Legge
Aquafaba?!? Huh?

Aquafaba

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked.

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It’s composition also makes it a relatively flavorless, colorless emulsifier for creating a plethora of vegan sauces.

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Jess Legge
Our Biggest Hurdle in An On-Demand Culture

We’re a food-centric startup in a competitive on-demand delivery industry. Making great food that gives color to the office and energy to our clients in a way that honors the people that grow the food and those that consume it for us means owning the process from start to finish. It means taking responsibility for your lunches, rather than handing it off to another restaurant.

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Jess Legge
Want to be your most productive? Make your plate more colorful.

You’ve probably noticed we like to send a lot of vegetables with each meal, whether on the side, in a salad or a part of the main attraction. We do this because studies show that they are the secret to energy and clearness of mind. If you’re wanting to be more productive and feel more energy, load up on the vegetables.

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Jess Legge
Why we compost

We like to flip the assumptions that accompany most food concepts. Unsustainable, impersonal, wasteful - to name a few of the common narratives. At Sifted, we’re writing a new food story that reduces our carbon footprint at every turn. Did you know we compost excess food scraps, supporting local green initiatives in your city?

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Jess Legge
Meet, Jackie - Our host-turned-Internal-Operations-Associate

Meet, Jackie Ospina, our host-turned-Internal-Operations-Associate. Her story at Sifted is representative of the organic upward trajectory at our company. We love to see people in a role at Sifted and then grow into a larger, more defined position that puts their talents to use. We’re known to create roles for people, rather than the other way around.

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Jess Legge
Meet our COO

Have you met our COO, Abby Henderson? She is a recovering public accountant who left a big four accounting firm to mastermind the logistics of Sifted across 5 cities and growth into new markets. An Austin-transplant residing in Atlanta, she’s a social arbiter of the latest + most creative food in the southeast. Her self-made, highly-frequented social profile, “allaboutthat_atl” goes beyond the likes of typical foodstagrams, connecting followers with a curated mesh of cultural experiences. Get her take on the current food climate and all things Sifted in our latest blog.

 

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Pia Beck
Breakfast guide

Our lunch menu is carefully constructed to offer you the nutrients your mind and body need to thrive throughout the day, but there’s another meal that’s critical for each day’s success - breakfast. It’s a meal that’s often on-the-go or completely overlooked. On our breakfast guide, we’re sharing some options we’re currently digging so that you can you can say goodbye to that mid-morning slump.

 

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Jess Legge
Working to End Food Waste

From the beginning, we set out to be different. We didn’t want to be just another corporate caterer making and wasting food. Forty percent of all food prepared in the US ends up in the trash, and that percentage is way higher for traditional food service companies.

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Jess Legge
Sifted spotlight // Lori Barratt, City Manager of Nashville

Our team works nation-wide to make our clients’ lunch program the highlight of their week. We set goals and then double them. We’re reinventing corporate catering. We take an all-hands-on-deck mentality: our teams are constantly collaborating and learning from each other’s unique challenges, experiences, and strengths. In this series, we give you the dirty deets on the creative minds and extraordinary individuals behind the Sifted experience.

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